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Pineapple Cheesecake

Ingredients
1-1/2 cups crushed graham crackers
1/4 cup melted butter
1 tbsp. sugar
1 tsp. cinnamon
1-1/2 envelopes unflavored gelatin
6 tbsp. cold water
1/2 cup sugar
2 egg yolks, lightly beaten
1/4 tsp. salt
1 can (9 oz.) crushed pineapple, drained (reserve 1/3 cup of the syrup)
1 cup cottage cheese
1 package (3 oz.) cream cheese
1 tbsp. strained lemon juice
1 tsp. grated lemon rind
2 egg whites
1 cup heavy cream, whipped
1/2 tsp. vanilla

Directions
Combine the crushed graham crackers, melted butter, 1 tablespoon sugar and cinnamon. Set aside 1/2 cup of this crumb mixture for topping. Press the remainder into the bottom of a greased 8-inch spring form pan.

Mix the gelatin and cold water, then allow to stand for five minutes.

In the top of a double boiler, mix 1/4 cup sugar, egg yolks, salt and the reserved syrup from the pineapple. Stir well. Cook over boiling water, stirring constantly, until the mixture thickens and coats the spoon. Remove from heat. Add the softened gelatin, stirring until it is dissolved.

Rub the cottage cheese and cream cheese through a sieve and blend well. Add to the egg mixture and beat until smooth. Stir in the lemon juice and lemon rind. Chill until partially thickened (about 10 to 15 minutes). Beat the egg whites until frothy then gradually beat in the remaining 1/4 cup of sugar. Beat until stiff. Fold into the chilled mixture. Fold in the whipped heavy cream and the vanilla.

Spread the drained crushed pineapple evenly on top of the crumb mixture in the spring form pan. Pour in the cheese mixture, then top with the remaining crumbs. Chill until firm. Remove sides of the mold to serve. Serves 8.

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